Winter’s FINEST


PREP + COOK TIME 1 hour 30 mins SERVES 4

 1.4kg whole chicken
 ¼ cup extra virgin olive oil
 ¼ cup finely chopped fresh flat-leaf parsley
 3 teaspoons fresh thyme leaves
 2 cloves garlic, crushed
 2 teaspoons dijon mustard
 2 teaspoons finely grated lemon zest
 ¼ cup lemon juice, reserve squeezed lemon halves
 400g baby carrots, trimmed, scrubbed
 lemon wedges, to serve


 1 cup wholegrain freekeh, rinsed
 250g brussels sprouts, outer leaves reserved, finely shredded
 ⅓ cup walnuts, toasted, chopped
 ⅓ cup dried cranberries, chopped
 ½ cup fresh flat-leaf parsley leaves
 2 tablespoons walnut oil
 2 tablespoons lemon juice

1 Preheat oven to 180°C.

Pat chicken dry inside and out with paper towel. Combine oil, parsley, thyme, garlic, mustard, zest and juice in a small bowl. Season. Carefully run your fingers between the chicken skin and breast and legs to form a pocket; spread three-quarters of the herb mixture all over the chicken flesh

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